Potato Chicken Stew 马铃薯焖鸡肉
This comfort and delicious Potato Chicken Stew is easy to cook and it can be done in less than 30 minutes of cooking. It is also a homey soupy dish very suitable for busy moms. The potatoes and carrots are soft and tender, and the chicken meat is pan fried before adding to the boiled mixture. By adding a little cornstarch thickening this stew-in-a-pot is a wonderful, healthy and well balanced one dish meal. Just serve this Potato chicken stew with rice on the side and it’s a perfect meal for your family to enjoy!
Potato Chicken Stew
- 1 large onion shredded
- 150 g carrot peeled and cut into small chunks
- 450 g potato peeled and cut into small chunks
- 120 g brocolli cut into florets
- 400 ml chicken or vegetable stocks
- 300 ml water
- 2 bay leaves optional
- 1 tbsp corn starch +1 tbsp water, mix well
- 500 g boneless chicken leg
- salt & pepper to taste
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Heat some oil in a pan over medium fire. Stir fry onion for about 2 minutes.
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Add potatoes and carrots. Mix well. Add bay leaves, stock and water, bring to boil. Lower heat and simmer for about 20-30 minutes until the vegetables are tender.
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Clean and rinse chicken legs a few times and drain well, then dap dry with kitchen paper.
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On the chopping board, turn chicken leg skin down. Using a sharp knife and slit the chicken meat in few cuts but not cutting through the end. Then season with some salt and pepper.
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Heat up frying pan over medium-high heat without adding oil. Add chicken, skin facing down, fry till slightly brown , turning over for another 2 minutes to almost cooked. Transfer to a plate and absorb any excess oil with kitchen paper from the chicken and cut to bite sizes.
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When the potatoes and carrots are soft and tender, drop in the chicken meat and broccoli continue to boil for another 2-3 minutes or until the chicken cooked through.
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Lastly drizzle in the cornstarch solution to thicken the soup to your desired consistency.
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Season with some salt and pepper to taste. Dish up and enjoy!
马铃薯焖鸡
这道健康又好吃很下饭的马铃薯焖鸡做法很简单。是一道温馨的家常菜，一家大小都能享用。
材料：
- 1粒 大洋葱，切丝
- 150克 胡萝卜，切块状
- 450克 马铃薯，切块状
- 120克 西兰花，切小
- 400毫升 菜汤或鸡汤 （买盒装的）+ 300毫升 清水
- 2片 月桂叶 （可不加）
- 1汤匙 玉米淀粉 + 1汤匙水，搅匀
- 500克 无骨鸡腿肉
- 2茶匙 玉米粉 + 2 汤匙清水，搅匀备用(可不加）
- 盐，胡椒粉适量
做法：
- 中火加热炒锅，放入适量的油翻炒洋葱约2分钟。
- 加入马铃薯和胡萝卜拌匀。倒入汤和清水煮至汤滚。调低火候将马铃薯和胡萝卜煮约20-30分钟或至软（盖上盖）。然后把西兰花加入，煮约几分钟。
- 鸡腿洗净，用厨房纸吸干水分。
- 鸡腿反过来皮向下，用刀子在鸡肉稍微割几刀（不要切到完），撒上少许盐和胡椒粉。
- 热煎锅把鸡面（皮）向下（不用放油），中大火煎至金黄色然后翻面再煎约2分钟至鸡肉半熟即可盛起。用厨房纸吸干多余的鸡油，然后切成小块状。
- 等到马铃薯和胡萝卜煮多差不多软的时候，就把鸡肉和西兰花放入，继续约2-3分钟或鸡肉熟透即可。
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倒入玉米淀粉水勾芡（慢慢的边搅边下，以免不小心勾的太浓稠）。
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最后加入适量的盐和胡椒粉调味即可盛起享用。
Source: https://www.anncoojournal.com/potato-chicken-stew/
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